1. With a cleaver or large, heavy knife, chop off the tail section of the lobster at the point where it joins the body. Then cut the tail crosswise into 1-inch thick slices. Twist or cut off the large claws, and cut the body of the lobster in half lengthwise.

2. Remove and discard the gelatinous sac (stomach) in the head and the long white intestinal vein which is attached to it, but leave the greenish brown tomalley (liver) and the black coral (roe) if there is any.

3. Shell the shrimp but leave the tail shell attached. With a small, sharp knife, devein them by making a shallow incision down their backs and lifting out the intestinal vein with the point of the knife. Set the lobster and shrimp aside.

4. In a heavy 6- to 8-quart casserole, heat the olive oil over moderate heat until a light haze forms above it. Add the onions, garlic, and red or green peppers and, stirring frequently, cook for 5 minutes, or until the vegetables are soft but not brown.

5. Stir in the ham and cook for a minute or two. Then add the tomatoes, pulverized almonds, bay leaf, saffron, salt and a few grindings of pepper, raise the heat and bring to a boil.

6. Cook briskly for about 5 minutes, or until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape lightly in a spoon.

7. Add the water, wine and lemon juice and bring to a boil. Stir thoroughly, then drop in the lobster, mussels and clams. Cover the casserole tightly, reduce the heat to moderate and cook for 10 minutes. Add the shrimp and scallops, cover, and cook 5 minutes longer.

8. Discard any clams or mussels that have not opened.Taste the "zarzuela" for seasoning and serve it directly from the casserole, sprinkled with parsley if you like.